Description
This Crockpot Broccoli Chicken recipe is a perfect, hands-off meal that combines tender, juicy chicken thighs with vibrant broccoli florets in a savory and slightly sweet sauce. Slow-cooked to perfection, this dish is infused with garlic, soy, honey, and sesame oil, making it a flavorful family favorite that’s easy to prepare and ideal for busy weeknights.
Ingredients
Scale
Chicken and Sauce
- 2 pounds boneless skinless chicken thighs (about 6 thighs)
- ¾ cups chicken broth
- ⅓ cup soy sauce
- 3 tablespoons sesame oil
- 4 tablespoons honey
- 3 garlic cloves, minced
- 2 teaspoons hot sauce such as sriracha
- 1 teaspoon onion powder
- 2 tablespoons cornstarch
Vegetables
- 2 cups broccoli florets
Optional Toppings
- Sesame seeds
- Green onions, sliced
Instructions
- Prepare Chicken: Pat the chicken thighs dry and trim off any excess fat. Place the chicken evenly in the bottom of a 4-quart slow cooker to ensure even cooking.
- Make Sauce: In a small bowl, whisk together chicken broth, soy sauce, sesame oil, honey, minced garlic, hot sauce, and onion powder until fully combined.
- Cook Chicken: Reserve 4 tablespoons of the sauce mixture for later. Pour the remaining sauce over the chicken in the slow cooker. Cover and cook on high for 3 hours or low for 6 hours, allowing the chicken to become tender and flavorful.
- Thicken Sauce: Whisk the cornstarch into the reserved sauce liquid until smooth to create a slurry. Pour this into the crockpot and stir gently to blend with the cooking juices.
- Add Broccoli: Add the broccoli florets to the slow cooker and stir again to coat them with sauce. Cover and cook on high for an additional 30 minutes until broccoli is tender but still crisp.
- Final Seasoning and Serve: Taste and adjust seasoning with salt and pepper as needed. Serve the broccoli chicken over rice and garnish with optional sesame seeds and sliced green onions for added flavor and texture.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 6 weeks.
- Use chicken breasts as a leaner substitute, but reduce cooking time slightly to prevent drying out.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Serve with steamed rice, quinoa, or noodles for a complete meal.
- Adjust the amount of hot sauce to your heat preference or omit for a milder flavor.
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 310 kcal
- Sugar: 10 g
- Sodium: 950 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 95 mg
